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http://hdl.handle.net/10261/64378
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Librelotto, J. | - |
dc.contributor.author | Bastida, Sara | - |
dc.contributor.author | Serrano, A. | - |
dc.contributor.author | Cofrades, Susana | - |
dc.contributor.author | Jiménez Colmenero, Francisco | - |
dc.contributor.author | Sánchez-Muniz, F. J. | - |
dc.date.accessioned | 2013-01-18T08:19:42Z | - |
dc.date.available | 2013-01-18T08:19:42Z | - |
dc.date.issued | 2008 | - |
dc.identifier | doi: 10.1016/j.meatsci.2008.01.006 | - |
dc.identifier | issn: 0309-1740 | - |
dc.identifier.citation | Meat Science 80: 431- 441 (2008) | - |
dc.identifier.uri | http://hdl.handle.net/10261/64378 | - |
dc.description.abstract | The study aims to determine the influence of pan-frying on the fatty acid composition and fat content and alteration of functional restructured beef steaks. Low-fat (L, 2% fat), 20% walnut-added (W, 13% fat) and medium fat (M, 13% fat) steaks were prepared and fried in extra virgin olive oil. Pan-frying increased fat in L and W steaks and decreased it in M ones. Raw L and M steaks showed similar fatty acid profiles while W ones contained a lower percentage of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) but a higher percentage of polyunsaturated fatty acids (PUFA). The fatty acid profile of fried steaks was between that of the raw steaks and olive oil. Several fatty acids (g fatty acid/100 g edible steaks) were affected (p < 0.001) by the frying × meat-formulation interaction. Linoleic and linolenic acid contents did not decrease in fried W steaks, but decreased (p < 0.05) when data were expressed on a dry matter basis. Frying increased SFA, MUFA and ω-6 PUFA contents in L samples while it decreased SFA and increased ω-6 PUFA in M steaks. Before and after frying, W steaks had atherogenic and thrombogenic indexes at least three times lower than their counterparts. Both indexes decreased in fried L samples while only the AI in M ones. Polar material content (PM) increased only in L samples. No relevant differences were found between PM of the fried steaks and that of their corresponding used oils. Results suggest that pan-frying improves the fatty acid composition of L and M steaks with minor changes in PM. The high retention of lipids observed in the W samples permits consumption of ω-3 PUFA- and ω-6 PUFA-enriched meat with a very low content of alteration compounds. © 2008 Elsevier Ltd. All rights reserved. | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier | - |
dc.rights | closedAccess | - |
dc.title | Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.meatsci.2008.01.006 | - |
dc.date.updated | 2013-01-18T08:19:42Z | - |
dc.description.version | Peer Reviewed | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
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accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
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